Fall Garden Medley Recipe

Fall Garden Medley Recipe photo by Taste of Home

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I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side dish that complements many different meat dishes.—Krystine Kercher, Lincoln, Nebraska

This recipe is:

Diabetic Friendly

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Fall Garden Medley Recipe

Prep: 20 min. Cook: 5 hours

Yield: 8 Servings

20 300 320

Ingredients

4 large carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, peeled and quartered
1/2 cup water
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
Fresh parsley or dried parsley flakes, optional

Directions

Place the carrots, beets, sweet potatoes, onion and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender.
Stir vegetables and sprinkle with parsley if desired. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 83 calories, 2 g fat (trace saturated fat), 0 cholesterol, 633 mg sodium, 16 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Fall Garden Medley in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p60